Improving Effect of Papain on the Physico-chemical and Sensory Characteristics of Frozen Horse Meat Patties
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to improve the quality of frozen horse meat patties (FHMP), different amounts of papain were added to horse meat prior to making FHMP. The effect of papain addition on FHMP was evaluated in terms of water soluble total nitrogen, water holding capacity, color, pH, texture profile analysis, sensory evaluation, microstructure and the correlation between physico-chemical and sensory characteristics. The results showed that, compared with the control group, papain addition increased soluble total nitrogen and L* significantly (p<0.05) by 3.76 times and 3.63%, respectively, but had no signoficant effect on a* (p>0.05). Papain addition could also decrease thawing loss, baking loss, b*, pH, hardness, springiness and chewiness of FHMP significantly by 73.33%, 27.59%, 29.91%, 4.03%, 76.69%, 38.82% and 91.39%, respectively (p<0.05). Sensory evaluation showed that the overall acceptability of FHMP treated with 40 U/g papain was the highest. The scanning electron microscope of FHMP treated with 40 U/g papain indicated a three-dimensional network structure with uniform and fine pores. The tenderness of FHMP was negatively correlated with baking loss and hardness (p<0.05), and pH of FHMP was negatively correlated with tenderness and flavor (p<0.05), while the appearance of FHMP was positively correlated with chewiness (p<0.05). It was suggested that addition of proteases could significantly enhance water-retaining and overall acceptability, inhibit products becoming dark or yellow, improve textural propertiesa and form a uniform and fine pores microstructure. The results will provid a theoretical basis and a guidance method for meat patties products processing.
